Soft ice cream manufacture method thereof and soft ice cream manufacture apparatus

ABSTRACT

There is provided a soft ice cream in which even materials such as a strawberry easily changed in properties and containing an acid component can be used, and the unique flavor of the material other than a soft ice cream mix, such as strawberry jam and chocolate, can sufficiently be enjoyed. In the soft ice cream obtained by charging the cream flow of a cooled and semi-hardened soft ice cream mix discharged from a discharge nozzle into a cup so that the discharge shape is maintained as much as possible, the part formed of the strawberry jam is continuously disposed in the part formed of the soft ice cream mix along the cream flow charged into the cup.

TECHNICAL FIELD

The present invention relates to a soft ice cream, a manufacture methodthereof and a soft ice cream manufacture apparatus, further specificallyto a soft ice cream obtained by charging a cream flow of a cooled andsemi-hardened soft ice cream mix discharged from a discharge nozzle intoa cup so that the discharge shape is maintained as much as possible, amanufacture method thereof, and a soft ice cream manufacture apparatus.

BACKGROUND ART

A soft cream charged into a corn cup is usually manufactured by a softice cream freezer shown in FIG. 9. In the soft ice cream freezer shownin FIG. 9, disposed are mix tanks 10 a, 10 b for containing a liquidsoft ice cream mix, and a cooling chamber 14 provided with a stirrer 12for stirring, cooling and semi-hardening the liquid soft ice cream mix.

A passage to an adapter 18 provided with a discharge nozzle from an exithole 16 formed in the wall surface of the cooling chamber 14 is apassage through which the semi-hardened soft ice cream mix passes. Aplunger 22 which vertically moves with the vertical movement of a lever20 is disposed midway in the passage.

The plunger 22 is, as shown in FIGS. 10(a), (b), inserted into aninsertion hole 30 formed in a soft ice cream freezer main body 24 sothat vertical movement is possible. In the insertion hole 30, the exithole 16 is opened in the inner wall surface, and the adapter 18 providedwith a discharge nozzle 26 is screwed to the lower end.

Additionally, an O ring 28 is attached to the plunger 22 to realize acomplete seal between the plunger 22 and the insertion hole 30.

When the lever 20 is moved to place this plunger 22 to the lowermostposition, as shown in FIG. 10(a), the tapered end surface of the plunger22 abuts on the end surface of the adapter 18 screwed to the soft icecream freezer main body 24, and the soft ice cream mix passage leadingto the discharge nozzle 26 from the exit hole 16 is closed.

On the other hand, when the lever 20 is moved to move the plunger 22upward, as shown in FIG. 10(b), the tapered end surface of the plunger22 is detached from the end surface of the adapter 18, and the soft icecream mix passage is opened. Therefore, the semi-hardened soft ice creammix cooled by the cooling chamber 14 flows in a direction of arrow Afrom the exit hole 16, and is discharged from the discharge nozzle 26 ofthe adapter 18. The discharge amount of the semi-hardened soft ice creammix can be adjusted by adjusting the upward movement distance of theplunger 22.

The soft ice cream can be obtained by charging the cream flow dischargedfrom the discharge nozzle to the cup so that the discharge shape ismaintained as much as possible.

Additionally, the conventional soft ice cream is obtained from a singlesoft ice cream mix, and it has been desired that brightness be added toappearance and complicated flavor be added.

Therefore, after storing the liquid soft ice cream mixes of differentcomponents into the mix tanks 10 a, 10 b, using, for example, the softice cream mix with chocolate added thereto as one of the soft ice creammixes, and cooling and semi-freezing the respective soft ice cream mixesindividually, both soft ice cream mix flows are combined and dischargedimmediately before the soft ice cream mix is discharged from thedischarge nozzle 26. The discharged cream flow is a two-color cream flowformed, for example, of a cream color part and a chocolate color part.

The soft ice cream obtained by charging the two-color cream flowdischarged from the discharge nozzle 26 into the cup is bright inappearance and its complicated flavor can be tasted as compared with asingle-color soft ice cream.

However, the liquid soft ice cream mixes stored in the mix tanks 10 a,10 b are periodically subjected to heating for sterilization, and thelike.

Therefore, the additive to be added to the soft ice cream mix needs tobe unchanged in properties by heating, and the materials such as astrawberry which are easily changed in properties by heating and poor inheat resistance cannot be added. Furthermore, even the fruits that arenot easily changed in properties by heating contain acid components inmany cases. Therefore, when the soft ice cream mix as a dairy product ismixed with the fruit, the added fruit is separated from a milk contentin some cases.

Therefore, for example, when strawberry-like flavor and color are to beadded to the soft ice cream, a synthetic additive provided with thestrawberry-like flavor and color, containing no acid component andhaving heat resistance is added to the soft ice cream mix. The soft icecream obtained by adding the synthetic additive to the soft ice creammix is poor in fresh strawberry-like flavor.

Furthermore, in a method of adding the additives such as chocolate tothe liquid soft ice cream mix stored in one of the mix tanks 10 a, 10 b,and adding a pattern to the obtained soft ice cream, the pattern addedto the soft ice cream is constant, and it is difficult to arbitrarilychange the pattern. Additionally, the unique flavor owned by theadditives such as chocolate is diluted by the soft ice cream mix.

Therefore, an object of the present invention is to provide a soft icecream in which even the materials such as a strawberry easily changed inproperties by heating and containing acid components can be used, andthe unique flavor owned by the materials such as strawberry jam andchocolate other than a soft ice cream mix can sufficiently be enjoyed, amanufacture method thereof, and a soft ice cream manufacture apparatuswhich can manufacture the soft ice cream.

DISCLOSURE OF THE INVENTION

The present inventors have considered that in order to solve theproblem, it is effective to continuously or intermittently add fluidmaterials such as strawberry jam to a semi-hardened soft ice cream mixflow immediately before the mix is discharged from a discharge nozzle orwhile the mix passes through the discharge nozzle, have conductedstudies, and have reached the present invention as a result.

Specifically, according to the present invention, there is provided asoft ice cream obtained by charging a cream flow of a cooled andsemi-hardened soft ice cream mix discharged from a discharge nozzle intoa cup so that the discharge shape is maintained as much as possible, anda fluid material substantially containing no soft ice cream mix andexhibiting fluidity to the same degree as that of the semi-hardened softice cream mix is continuously or intermittently disposed along the creamflow charged to the cup.

Moreover, according to the present invention, there is provided a softice cream manufacture method of charging a cream flow of a cooled andsemi-hardened soft ice cream mix discharged from a discharge nozzle intoa cup so that a discharge shape is maintained as much as possible tomanufacture a soft ice cream, and a fluid material substantiallycontaining no soft ice cream mix and exhibiting fluidity to the samedegree as that of the semi-frozen soft ice cream mix is continuously orintermittently added to the soft ice cream mix flow passing immediatelybefore the discharge nozzle or through the discharge nozzle.

Furthermore, according to the present invention, there is provided asoft ice cream manufacture apparatus for charging a cream flow of acooled and semi-hardened soft ice cream mix discharged from a dischargenozzle into a cup so that a discharge shape is maintained as much aspossible, and the soft ice cream manufacture apparatus includes: aplunger, disposed in a passage which is provided with the dischargenozzle in one end and through which the semi-hardened soft ice cream mixpasses, for attaching/detaching a tip end surface with respect to thedischarge nozzle to open/close the passage; and an adding device forcontinuously or intermittently adding a fluid material substantiallycontaining no soft ice cream mix and exhibiting fluidity to the samedegree as that of the semi-hardened soft ice cream mix to the soft icecream mix flow passing immediately before the discharge nozzle orthrough the discharge nozzle.

Additionally, “substantially containing no soft ice cream mix” mentionedin the present invention means that the soft ice cream mix is notpositively added to the fluid material, and sucrose and/or solid milkcontent as a soft ice cream mix component may be contained.

According to the present invention, since the fluid materials such asstrawberry jam substantially containing no soft ice cream mix arecontinuously or intermittently added to the semi-hardened soft ice creammix flow passing immediately before the discharge nozzle or through thedischarge nozzle, the fluid material can be supplied alone separatelyfrom the supply of the soft ice cream mix. Therefore, since the fluidmaterial does not have to be added to the soft ice cream mix stored inthe mix tank, and can be supplied immediately before the dischargenozzle or into the discharge nozzle, the flavor of the fluid materialssuch as the strawberry jam can be tasted without being diluted by thesoft ice cream mix.

Moreover, since the fluid material passes through a passage differentfrom the passage through which the soft ice cream mix passes, the softice cream can be obtained using a vegetable or fruit sauce which is poorin heat resistance and which contains acid components.

Furthermore, according to the present invention there is provided a softice cream manufacture apparatus comprising: a cooling cylinder forstirring and cooling a mix by a stirrer to manufacture a soft ice cream;an extraction passage for extracting the soft ice cream from the coolingcylinder; a plunger for opening/closing the extraction passage; a saucepassage for supplying a fluid topping sauce to the exit part of theextraction passage; a sauce container for containing the sauce; a saucepressurizing/feeding device for pressurizing/feeding the sauce to thesauce passage from the sauce container; and a sauce valve foropening/closing the sauce passage.

According to this, since there are provided: the cooling cylinder forstirring and cooling the mix by the stirrer to manufacture the soft icecream; the extraction passage for extracting the soft ice cream from thecooling cylinder; the plunger for opening/closing the extractionpassage; the sauce passage for supplying the fluid topping sauce to theexit part of the extraction passage; the sauce container for containingthe sauce; the sauce pressurizing/feeding device forpressurizing/feeding the sauce to the sauce passage from the saucecontainer; and the sauce valve for opening/closing the sauce passage,the sauce is supplied to the exit part of the extraction passage throughwhich the soft ice cream extracted from the cooling cylinder passes, andthe sauce can be added to the surface along the soft ice cream flow.

This can form the unique sauce pattern on the surface of the extractedsoft ice cream flow and can increase desires for buying, and a customercan taste the sauce's own flavor from the start till the end of eating.

Particularly, since the sauce passage for pressurizing/feeding the sauceto the extraction passage is provided with the sauce valve toopen/close, the sauce passage is closed by the sauce valve in a casewhere no sauce is added, so that the sauce can securely be preventedfrom leaking.

Moreover, in the above-described soft ice cream manufacture apparatus ofthe present invention, the sauce valve operates with the opening/closingof the extraction passage by the plunger to open/close the saucepassage.

According to this, since the above-described sauce valve of the soft icecream manufacture apparatus operates with the opening/closing of theextraction passage by the plunger to open/close the sauce passage, it isunnecessary to separately operate the extraction of the soft ice creamand the addition of the sauce, and the operability is remarkablyenhanced.

Moreover, in the above-described soft ice cream manufacture apparatus ofthe present invention, it can be selected whether the sauce valveoperates with the operation of the plunger or not.

According to this, since it can additionally be selected whether thesauce valve operates with the operation of the plunger or not, inaddition to the enhancement of the operability, no trouble occurs inselling the soft ice cream with no sauce added thereto.

Furthermore, in the above-described soft ice cream manufacture apparatusof the present invention, the sauce pressurizing/feeding device operateswith the opening of the sauce valve to pressurize/feed the sauce to thesauce passage from the sauce container.

According to this, since the above-described sauce pressurizing/feedingdevice operates with the opening of the sauce valve to pressurize/feedthe sauce to the sauce passage from the sauce container, during theopening of the sauce valve to add the sauce to the soft ice cream, thesauce pressurizing/feeding device automatically pressurizes/feeds thesauce to the sauce passage, so that the sauce can remarkably smoothly besupplied to the extraction passage.

According to the present invention there is provided a soft ice creammanufacture apparatus for manufacturing a soft ice cream comprising: acooling cylinder provided with an extraction path for extracting thesoft ice cream in a front end; an extraction passage provided with anextraction path exit formed in an inner wall surface, and an extractionnozzle for taking out the extracted soft ice cream in a lower end; aplunger, vertically movably disposed in the extraction passage, forclosing the extraction nozzle in a lowered state and opening theextraction path exit when moving upward apart from the extractionnozzle; a sauce container for containing a fluid topping sauce; a saucepassage, provided with an exit in the extraction nozzle, for supplyingthe sauce to the exit from the sauce container; a pressing device forpressing the sauce container to push out the sauce to the sauce passagefrom the sauce container; and a sauce valve for opening/closing thesauce passage in the vicinity of the sauce passage exit.

According to this, additionally, since this can be achieved by using theexisting soft ice cream manufacture apparatus, changing the extractionnozzle and adding the sauce supply structure, general-purpose propertiesare enhanced. Particularly, since the pressing device pushes the sauceto the sauce passage from the sauce container in the structure, thesauce supply can securely be achieved in the simplified structure.

Moreover, in the above-described soft ice cream manufacture apparatus ofthe present invention, the sauce valve is vertically movably disposed,closes the sauce passage in the lowered state, and opens the saucepassage by the upward movement, and a connecting arm for disconnectablyconnecting the sauce valve to the plunger is disposed.

According to this, since in the above-described structure the saucevalve is vertically movably disposed, closes the sauce passage in thelowered state, and opens the sauce passage by the upward movement, andthe connecting arm for disconnectably connecting the sauce valve to theplunger is disposed, the plunger and sauce valve can be operatedtogether or be disconnected from each other in the remarkably simplestructure, so that production cost can be reduced.

Moreover, in the above-described soft ice cream manufacture apparatus ofthe present invention, the pressing device constantly applies a pilotpressure to the sauce container, operates with the opening of the saucevalve to increase a pressing force, and lowers the pressing force whenthe sauce valve closes.

According to this, since the above-described pressing device constantlyapplies the pilot pressure to the sauce container, and operates with theopening of the sauce valve to increase the pressing force, the sauce canquickly be added with the extraction of the soft ice cream. Moreover,when the sauce valve closes, the pressing force is lowered, so that thepressure applied to the sauce container is minimized, and the containercan be prevented or inhibited from being ruptured.

Moreover, in the above-described soft ice cream manufacture apparatus ofthe present invention, the sauce container comprises a main bodyprovided with an extraction port connected to the sauce passage, and abottom wall disposed opposite to the extraction port so that the bottomwall can move toward the extraction port in the main body in a closeabutment state on the inner wall of the main body, and the pressingdevice presses this bottom wall.

According to this, since the above-described sauce container comprisesthe main body provided with the extraction port connected to the saucepassage, and the bottom wall disposed opposite to the extraction port sothat the bottom wall can move toward the extraction port in the mainbody in the close abutment state on the inner wall of the main body, andthe pressing device is constituted to press this bottom wall, the saucein the sauce container can substantially completely be used up,economical efficiency is enhanced, and the sauce extraction by thepressing device is stabilized.

Furthermore, the above-described soft ice cream manufacture apparatus ofthe present invention is provided with a cylinder for charging the saucecontainer, an inner lid rotatably and movably supported to openablyclose a cylinder opening, a notch directed and cut to the movabledirection of the inner lid from the edge of the inner lid on anon-supported side, and a stopper for stopping rotation while the innerlid moves to the non-supported side, the extraction port of the saucecontainer is drawn from the notch, and the pressing device presses thebottom wall of the sauce container disposed opposite to the extractionport.

According to this, the above-described constitution is provided with thecylinder for charging the sauce container, the inner lid rotatably andmovably supported to openably close the cylinder opening, the notchdirected and cut to the movable direction of the inner lid from the edgeof the inner lid on the non-supported side, and the stopper for stoppingthe rotation while the inner lid moves to the non-supported side, theextraction port of the sauce container is drawn from the notch, and thepressing device presses the bottom wall of the sauce container disposedopposite to the extraction port, so that the inner lid can bemoved/rotated while the sauce container extraction port is drawn toopen/close the cylinder opening, and the charging/changing operation ofthe sauce container is remarkably facilitated. Moreover, the stopperinhibits the inner lid moved to the non-supported side from rotating,and the sauce container can therefore be held without any problem evenwhen the pressing force is applied by the pressing device.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view showing one example of a soft ice creamaccording to the present invention,

FIG. 2 is an explanatory view showing a soft ice cream manufactureapparatus of the present invention,

FIG. 3 is a transverse sectional view showing one example of a dischargenozzle constituting the soft ice cream manufacture apparatus of thepresent invention,

FIG. 4 is a transverse sectional view of the cream flow discharged fromthe discharge nozzle shown in FIG. 3,

FIG. 5 is a transverse sectional view showing another example of thedischarge nozzle constituting the soft ice cream manufacture apparatusof the present invention,

FIG. 6 is a transverse sectional view showing another example of thedischarge nozzle constituting the soft ice cream manufacture apparatusof the present invention,

FIG. 7 is a longitudinal sectional view showing one example of a plungerconstituting the soft ice cream manufacture apparatus of the presentinvention,

FIG. 8 is a transverse sectional view of the cream flow discharged fromthe discharge nozzle using the plunger shown in FIG. 7,

FIG. 9 is an explanatory view showing the soft ice cream freezerstructure, and

FIGS. 10a and 10 b are explanatory view showing the motion of theplunger of the soft ice cream freezer shown in FIG. 9.

Moreover, FIG. 11 is a longitudinally sectional perspective view of thesoft ice cream manufacture apparatus according to another embodiment ofthe present invention,

FIG. 12 is a schematic view of a sauce pressurizing/feeding device ofthe soft ice cream manufacture apparatus of FIG. 11,

FIG. 13 is a front view showing a freezer door part of the soft icecream manufacture apparatus of FIG. 11,

FIG. 14 is a longitudinally sectional front view of an extraction nozzleof the soft ice cream manufacture apparatus of FIG. 11,

FIG. 15 is a plan view showing the nozzle lower member of the extractionnozzle of FIG. 14,

FIG. 16 is a side view showing the inner lid part of the saucepressurizing/feeding device of FIG. 12,

FIG. 17 is a side view of the sauce pressurizing/feeding device when theinner lid is opened,

FIG. 18 is a timing chart showing the operation of the soft ice creammanufacture apparatus of FIG. 11,

FIG. 19 is a longitudinally sectional front view showing anotherembodiment of the extraction nozzle of the soft ice cream manufactureapparatus of FIG. 11,

FIG. 20 is a plan view showing the nozzle lower member of the extractionnozzle of FIG. 19,

FIG. 21 is a front view showing another embodiment of the freezer doorpart of the soft ice cream manufacture apparatus of FIG. 11, and

FIG. 22 is a sectional view showing another embodiment of a saucecontainer of the soft ice cream manufacture apparatus of FIG. 11.

BEST MODE FOR CARRYING OUT THE INVENTION

One example of a soft ice cream according to the present invention isshown in FIG. 1. The soft ice cream of FIG. 1 is obtained by charging acream flow S of a cooled and semi-hardened soft ice cream mix dischargedfrom a discharge nozzle into a corn cup C so that the discharge shape ismaintained as much as possible.

The cream flow S shown in FIG. 1 is formed by a part 40 formed of a softice cream mix and a part 42 formed of a strawberry jam. Therefore, thesoft ice cream is provided with a spotted pattern of the white part 40and red part 42, and exhibits a bright appearance.

Moreover, the red part 42 formed of the strawberry jam substantiallycontains no soft ice cream mix and has the flavor of the strawberry jamitself. Therefore, when one has the soft ice cream shown in FIG. 1, theone can simultaneously taste the soft ice cream mix flavor and theflavor of the strawberry jam itself. Such flavor can be tasted even inthe soft ice cream part charged into the cup C.

As the material forming this part 42, fluid materials such as thestrawberry jam can be used, which are substantially contain no soft icecream mix and which exhibit fluidity to the same degree as that of thecooled and semi-hardened soft ice cream mix. Particularly, the vegetableor fruit sauces such as the strawberry jam can preferably be used.

Here, the vegetable or fruit sauce can also be attached to the soft icecream by a method of immersing the protruded part of the soft ice creamprotruded from the cup C into the vegetable or fruit sauce pooled in thecontainer. However, according to this method, the vegetable or fruitsauce can be attached to the entire surface of the protruded part of thesoft ice cream, but the pattern cannot be formed, and the vegetable orfruit sauce cannot be attached to the cream flow charged into the cup C.

Moreover, the soft ice cream mix forming the part 40 is obtained byadding water by about twice the amount to soft ice cream mix powder (40to 45% of sucrose, about 50% of solid milk content), and cooling andsemi-hardening the mix.

For the soft ice cream shown in FIG. 1, as the adapter 18 of the softice cream freezer shown in FIG. 9, as shown in FIG. 2, an adapter 46 isused to which inserted is an addition nozzle 44 for adding thestrawberry jam as the fluid material to the semi-hardened soft ice creammix flow. A discharge nozzle for discharging the cream flow is formed inthis adapter 46, and the addition nozzle 44 is connected to a strawberryjam supply device 50 by a tube 48.

In this supply device 50, a container 54 is inserted into a casing 52,and an aperture part 57 disposed in one end surface of the container 54is connected to the other end of the tube 48 whose one end is connectedto the addition nozzle 44. The side wall of the container 54 is formedin a bellows shape and is deformable.

Furthermore, a piston 56 abuts on the other end surface of the container54, and a rod 58 extended from the piston 56 is formed into a gear. Thegear of the rod 58 meshes with a gear 64 disposed on the tip end of arotation shaft 62 of a variable rotating motor 60, and can reciprocatethe piston 56 in an arrow B direction in accordance with the rotationdirection of the variable rotating motor 60. The reciprocating motionspeed can also be adjusted by adjusting the rotation speed of thevariable rotating motor 60.

According to the supply device 50 shown in FIG. 2, the strawberry jamcan be supplied to the addition nozzle 44 of the adapter 46 via the tube48 by pressing and deforming the container 54 charged with thestrawberry jam by the piston 56, and the supply speed can be adjusted byadjusting the rotation speed of the variable rotating motor 60.

The addition nozzle 44 is, as shown in FIG. 3, opened in the vicinity ofthe inner wall surface of a star-shaped discharge nozzle 66 formed inthe adapter 46, and the strawberry jam supplied to the addition nozzle44 is added to the soft ice cream mix flow passing through the dischargenozzle 66.

Therefore, the cream flow S discharged from the discharge nozzle 66shown in FIG. 3 is formed by the soft ice cream mix part 40 andstrawberry jam part 42 as shown in FIG. 4. In the cream flow S, thestrawberry jam part 42 is disposed in the vicinity of the peripheraledge of the cream flow S and has a small area as compared with the softice cream mix part 40.

Additionally, the discharge nozzle 66 shown in FIG. 3 is formed in thestar shape, but a triangular or rectangular shape, or an elliptical orcircular shape may be formed.

A manufacture of the soft ice cream shown in FIG. 1 will next bedescribed in which the adapter 46 connected to the strawberry jam supplydevice 50 shown in FIGS. 2 and 3 by the tube 48 is mounted on the softice cream freezer instead of the adapter 18 shown in FIG. 9.

First, a predetermined amount of liquid soft ice cream mix obtained byadding water by about twice the amount to the soft ice cream mix powder(40 to 45% of sucrose, about 50% of solid milk content) is added to themix tank 10 a. This liquid soft ice cream mix is stirred in the coolingchamber 14 provided with the stirrer 12 to form the semi-hardened softice cream mix. Moreover, the container 54 charged with the strawberryjam is inserted into the casing 52 of the supply device 50, and theother end of the tube 48 whose one end is connected to the additionnozzle 44 is connected to the aperture part 57 of the container 54protruded from the casing 52.

Subsequently, as shown in FIG. 10(a), the lever 20 is lowered to moveupward the plunger 22 whose tip end surface abuts on the end surface ofthe adapter 46, and by detaching the tip end surface of the plunger 22from the end surface of the adapter 46 as shown in FIG. 10(b), thepassage leading to the discharge nozzle 66 from the exit hole 16 formedin the wall surface of the cooling chamber 14 is opened, so that thesemi-frozen soft ice cream mix of the cooling chamber 14 is dischargedfrom the discharge nozzle 66.

Additionally, the discharge amount of the semi-hardened soft ice creammix can be adjusted by adjusting the downward lowering amount of thelever 20 and adjusting the upward movement distance of the plunger 22.

In this case, the variable rotating motor 60 of the supply device 50 isdriven to press and deform the container 54 by the piston 56, and thestrawberry jam in the container 54 is supplied to the addition nozzle44. The strawberry jam supplied to the addition nozzle 44 iscontinuously added to the semi-frozen soft ice cream mix flow passingthrough the discharge nozzle 66 and, as shown in FIG. 4, the cream flowS in which the strawberry jam part 42 is disposed in the vicinity of theperipheral edge of the soft ice cream mix part 40 is discharged from thedischarge nozzle 66. The discharged cream flow S is charged into thecorn C while the shape is maintained as much as possible, and the softice cream shown in FIG. 1 can be obtained.

Here, the strawberry jam is continuously added to the discharge nozzle66, but the strawberry jam can intermittently be added by intermittentlydriving the variable rotating motor 60. When the strawberry jam isintermittently added to the discharge nozzle 66, and the soft ice creamis obtained, the part 42 formed of the strawberry jam intermittentlyappears in the soft ice cream shown in FIG. 1.

In the above-described FIGS. 2 and 3, only the addition nozzle 44 isinserted into the discharge nozzle 66, but there may be disposed acleaning nozzle 68 for spraying hot water or water to clean thestrawberry jam, soft ice cream mix, and the like adhering inside thedischarge nozzle 66 when the manufacture of the soft ice cream ishalted, so that the inside of the discharge nozzle 66 is kept to beclean even during a pause in the manufacture of the soft ice cream.

Furthermore, as shown in FIG. 6, a plurality of addition nozzles 44 a,44 b, 44 c may be inserted into the discharge nozzle 66. The same fluidmaterial (e.g., the same strawberry jam) may be supplied to therespective addition nozzles 44 a, 44 b, 44 c. In this case, a branchtube branched midway from the tube 48 connected to the aperture part 57of the container 54 of the supply device 50 is connected to eachaddition nozzle. When the strawberry jam is supplied to each additionnozzle in this manner to obtain the soft ice cream, in the obtained softice cream pattern, the red part constituted of the strawberry jam canfurther finely be formed as compared with the soft ice cream shown inFIG. 1.

Moreover, different types of fluid materials (e.g., strawberry jam,blueberry jam, apricot jam) may be supplied to the respective additionnozzles 44 a, 44 b, 44 c.

The supply of the fluid materials such as the strawberry jam in thevicinity of the inner peripheral surface of the discharge nozzle 66 hasbeen described above, but the fluid material may be supplied to thevicinity of the center of the discharge nozzle 66. For this, as shown inFIG. 7, the plunger 22 is preferably used in which the addition nozzleis formed along the central axis direction of the plunger 22.

The addition nozzle shown in FIG. 7 includes a pierced hole 70 formedalong the central axis of the plunger 22, one end of the pierced hole 70is opened in the tapered tip end surface, and the other end is opened inthe top surface of the plunger 22. In the opening of the top surface ofthe plunger 22 in the pierce hole 70, inserted is the other end of ashort tube 72 with one end connected to the tube 48 to which the fluidmaterials such as the strawberry jam are supplied from the supply device50.

The plunger 22 is provided with an O ring 28 in the vicinity of thetapered tip end surface and an O ring 29 disposed above the O ring 28,and the exit hole 16 formed in the wall surface of the cooling chamber14 is opened between the O rings 28 and 29.

Additionally, in a recessed part 74 opened in the side surface of theplunger 22, the tip end of the lever 20 (FIG. 9) is inserted.

When the soft ice cream is manufactured using the plunger 22 shown inFIG. 7, by moving downward the lever 20 to move upward the plunger 22whose tip end surface abuts on the end surface of the adapter 46 asshown in FIG. 10(a), and detaching the tip end surface of the plunger 22from the end surface of the adapter 46 as shown in FIG. 10(b), thepassage leading to the discharge nozzle 66 from the exit hole 16disposed in the wall surface of the cooling chamber 14 is opened, andthe semi-frozen soft ice cream mix of the cooling chamber 14 isdischarged from the discharge nozzle 66. In this case, by driving thevariable rotating motor 60 of the supply device 50 to press and deformthe container 54 by the piston 56 at the predetermined speed, thestrawberry jam in the container 54 is supplied to the pierced hole 70 ofthe plunger 22. The strawberry jam supplied to the pierced hole 70 iscontinuously added substantially to the central part of the semi-frozensoft ice cream mix flow passing through the discharge nozzle 66.Therefore, as shown in FIG. 8, the discharge nozzle 66 discharges thecream flow S in which the part 42 formed of the strawberry jam issubstantially disposed in the central part of the part 40 formed of thesoft ice cream mix.

The discharged cream flow S is charged to the corn C while the shape ismaintained as much as possible, the soft ice cream with substantiallythe same shape as that of the soft ice cream formed of only the soft icecream mix is obtained, but the soft ice cream mix flavor and strawberryjam flavor can simultaneously be tasted when having the obtained softice cream.

Here, the strawberry jam is continuously supplied to the pierced hole70, but the strawberry jam can intermittently be supplied byintermittently driving the variable rotating motor 60. When thestrawberry jam is intermittently supplied to the pierced hole 70, forthe obtained soft ice cream, the part 42 formed of the strawberry jam isintermittently present substantially in the central part of the creamflow S.

In the above-described description, the jam is used as the fluidmaterial in the example, but chocolate, cocoa, and the like may be usedas the fluid material. Since no soft ice cream mix is substantiallyadded to the fluid materials such as the chocolate and cocoa, the uniqueflavors of the chocolate, cocoa, and the like can sufficiently beenjoyed.

Furthermore, the vegetable and fruit easily changed in properties byheating and containing acid components may be formed into the jam by amixer, and the like and then used. Since the jam material passes througha passage different from the passage through which the soft ice creammix passes, the jam material is not susceptible to heat influence byperiodic heating sterilization with respect to the liquid soft ice creammix, and the separation of the jam material from the milk content duringstorage can be avoided.

Another soft ice cream controller 101 of the present invention will nextbe described with reference to FIGS. 11 to 14.

In FIG. 11, the soft ice cream manufacture apparatus 101 of thisembodiment manufactures and extracts the soft ice cream, for example,into the corn cup, and raises, generates and sells a spiral soft icecream flow, and there are disposed mix tanks 106, 106 for pooling theliquid soft ice cream mix, and a cooling cylinder 108 provided with abeater (stirrer) 107 for stirring, cooling and semi-hardening the liquidsoft ice cream mix. Additionally, numeral 109 denotes a beater motor forrotating/driving the beater 107.

Numeral 103 denotes a freezer door attached to the front face of thesoft ice cream manufacture apparatus 101 before the cooling cylinder108, and a vertical extraction passage 111 is formed in the freezer door103. Moreover, a plunger 112 is vertically movably inserted into theextraction passage 111, and the plunger 112 is vertically moved by afront face lever 113. On the other hand, an extraction path 114 isformed below the front end of the cooling cylinder 108, and the exit ofthe extraction path 114 is formed in the inner wall surface of theextraction passage 111.

Moreover, an extraction nozzle 104 is attached to the lower end of theextraction passage 111 of the freezer door 103 from below, and a saucepressurizing/feeding device 102 is installed on the side surface of thesoft ice cream manufacture apparatus 101 beside the freezer door 103.This sauce pressurizing/feeding device 102 is connected to theextraction nozzle 104 by a hose 116 constituting the sauce passage.

Next, in FIGS. 12 to 15 each extraction nozzle 104 is constituted bypolymerizing a metal nozzle upper member 117 and a nozzle lower member118, and engagement holes 121, 122 for engaging with a star-shapedadapter 119 are formed in the substantially central part of both members117, 118. As shown in the plan view of FIG. 15, the nozzle lower member118 is provided with an annular groove 123 for surrounding the peripheryof the engagement hole 122, guide grooves 124 (each constituting a partof the sauce passage) extending to the side from the annular groove 123,and a recessed part 126 with a circular section formed on the side ofthe annular groove 123 of the guide groove 124, the end of the guidegroove 124 is used as a connection port 127, and the hose 116 isconnected to the connection port 127 (FIG. 12).

On the other hand, in the nozzle upper member 117, a cylindrical holdingcylinder part 128 is formed to rise from a position beside theengagement hole 121 and above the recessed part 126. Moreover, when thenozzle upper member 117 is polymerized with the nozzle lower member 118via a packing 129, a semi-circular arc passage connected to a connectionport 127 is constituted in the periphery of the engagement grooves 121,122. In this state the star-shaped adapter 119 is engaged in bothengagement holes 121, 122 from below.

The star-shaped adapter 119 is a cylindrical member as shown in FIG. 15,a star-shaped through hole 131 is vertically formed through the centralpart, and a screw groove for engaging with the freezer door 103 isformed in the top end of the side wall. Moreover, the top surface in theperiphery of the through hole 131 is inclined to be low toward thecenter. Furthermore, exits 132, 132 for connecting the through hole 131to the outer surface are formed in the opposite side walls, and bothexits 132, 132 engaged in the engagement holes 121, 122 of theextraction nozzle 104 are connected to the annular groove 123 of thenozzle lower member 118.

The extraction nozzle 104 assembled in this manner is attached to thefreezer door 103 by screwing and attaching the star-shaped adapter 119to the lower end of the extraction passage 111 of the freezer door 103.The lower end of the plunger 112 has a conical shape with a pointedcenter tip end in order to meet the top surface shape of the star-shapedadapter 119, and the plunger 112 is constantly lowered to closely abuton the through hole 131 of the star-shaped adapter 119 by the lower end,so that the through hole is closed and the exit of the extraction path114 is also closed by the side surface. Subsequently, when the plunger112 is moved upward by the operation of the lever 113, the lower end isdetached from the through hole 131, and opens the exit of the extractionpath 114.

Moreover, while the extraction nozzle 104 is attached to the freezerdoor 103, the holding cylinder part 128 rises beside the extractionpassage 111, and continues to the lower end of a holding hole 135 formedin the freezer door 103. Moreover, a sauce valve 136 is inserted intothe holding hole 135 and holding cylinder part 128 from above. The saucevalve 136 is, for example, a metal rod with a circular section, and isvertically movably held in the holding hole 135 and holding cylinderpart 128, and the lower end is substantially dimensioned to be just fitin the recessed part 126. In this structure, when the sauce valve 136 islowered, the lower end enters the recessed part 126 to close the guidegroove 124. Subsequently, when the sauce valve 136 moves upward, theguide groove 124 is opened. Additionally, numeral 137 denotes an O ringattached to the periphery of the sauce valve 136 to seal a gap with theholding cylinder part 128.

A connecting arm 138 rotatable on a horizontal plane is attached to thetop end of the sauce valve 136, and an engagement groove 139disengageably engaged with the connecting arm 138 is formed in the toppart of the plunger 112. Additionally, numeral 141 denotes an O ringwhich is attached to the periphery of the plunger 112 to seal a gap withthe extraction passage 111.

Moreover, numerals 142, 143 denote arms for operating a soft ice creamextraction switch 144 and sauce extraction switch 146, and are disposedon the front face of the soft ice cream manufacture apparatus 101 toabut on the top surfaces of the plunger 112 and sauce valve 136.

On the other hand, the sauce pressurizing/feeding device 102 isconstituted of a sauce extraction motor 151 and a pressing device 152 toform the pressing device, and a cylinder 153, and a sauce container 154is detachably attached inside the cylinder 153. The sauce extractionmotor 151 is installed on the rear end of a base 157 by a fixing plate156, and a rotation shaft 151A is connected to the pressing device 152via a coupling 158.

The pressing device 152 is constituted of a shaft 161 with a piston 159attached to the tip end thereof, and a bearing 162, and converts therotation of the sauce extraction motor 151 to the back and forthoperation (linear operation) of the shaft 161 and piston 159.Additionally, in the structure the piston 159 advances when the sauceextraction motor 151 rotates forward, and the piston retreats when themotor rotates backward. Moreover, a pusher 177 is attached to the sidesurface rear end of the shaft 161, a sold-out switch 178 and initialposition switch 179 are installed back and forth on the base 157 betweenthe bearing 162 and the cylinder 153, and the pusher 177 abuts on theswitches by the movement of the shaft 161 in the positional relation.

The sauce container 154 mounted in the cylinder 153 is a deformableresin bottle whose periphery is formed in a bellows shape, a bottom wall154B is positioned on the side of the piston 159, the piston 159 abutson the bottom wall 154B, and an extraction port 154A positioned oppositeto the bottom wall 154B is drawn forward from the cylinder 153 andmounted.

As the sauce charged into the sauce container 154, fluid materials suchas the strawberry jam are used, which substantially contains no soft icecream mix and which exhibits the fluidity to the same degree as that ofthe cooled and semi-hardened soft ice cream mix. Moreover, the soft icecream mix for use is obtained by adding water by about twice the amountto the soft ice cream mix powder (40 to 45% of sucrose, about 50% ofsolid milk content).

Here, numeral 163 denotes an inner lid for opening/closing the frontface opening of the cylinder 153, and 164 denotes a handgrip disposed onone end of the inner lid 163. As shown in FIGS. 16, 17, a long hole 166is formed in the other end of the inner lid 163, and a shaft 168protruded to both sides is disposed on the top part of a front plate 167for fixing the cylinder 153 to the base 157. Moreover, the inner lid 163is rotatably and movably supported on the cylinder 153 by rotatably andmovably engaging the shaft 168 to the long hole 166.

While the inner lid 163 closes the front face of the cylinder 153, oneend of the inner lid 163 facing downward lowers (moves to thenon-supported side), and is engaged with the rear side of a press plate171 as a stopper attached to the base 157 as shown in FIG. 16. Thisprevents the inner lid 163 from being opened when the piston 159 pressesthe lid, and the sauce container 154 is held in the cylinder 153.

Subsequently, when the sauce container 154 is changed, the handgrip 164is held to lift up the inner lid 163 along the long hole 166 (move tothe supported side), the engagement with the press plate 171 isreleased, and one end is rotated upward to the front to open the frontface of the cylinder 153. Subsequently, by pushing inward the lid in ahorizontal state, the other end (rear end) of the inner lid 163 isengaged in a substantially reverse L-shaped engagement plate 172attached to the top part of the front plate 167, so that the open stateis held (FIG. 17).

A notch 174 cut upward from the lower edge center substantially in a Ushape is formed in the inner lid 163, and the extraction port 154A ofthe sauce container 154 is drawn forward from the notch 174 while theinner lid 163 closes the front face of the cylinder 153. Therefore,since the inner lid 163 is opened simply by lifting up and opening thelid as described above, the changing/mounting of the sauce container 154is remarkably facilitated. Additionally, in this case, a washer-shapedmetal plate 176 is interposed between the periphery of the extractionport 154A of the sauce container 154 and the inner lid 163, and used forreinforcement. Moreover, the hose 116 is connected to the extractionport 154A.

The operation of the soft ice cream manufacture apparatus 101 of thepresent invention in the above-described constitution will be describedwith reference to the timing chart of FIG. 18. The predetermined amountof liquid soft ice cream mix obtained by adding water by about twice theamount to the soft ice cream mix powder (40 to 45% of sucrose, about 50%of solid milk content) is added to the mix tank 106.

Subsequently, the liquid soft ice cream mix is guided into the coolingcylinder 108 as described above, stirred by the beater 107 and cooled,so that the semi-hardened soft ice cream is generated. Moreover, theinner lid 163 is opened as described above to mount the sauce container154 with the strawberry jam sealed therein in the saucepressurizing/feeding device 102, the piston 159 is pressed against thebottom wall 154B, and the hose 116 is connected to the extraction port154A.

Additionally, while the sauce container 154 is set in this manner, thecontroller (not shown) rotates forward the sauce extraction motor 151,then stops the motor, presses the sauce container 154 slightly frombehind, and applies a predetermined pilot pressure.

Moreover, it is assumed that the connecting arm 138 of the sauce valve136 is engaged in the engagement groove 139 of the plunger 112.Subsequently, by lowering the lever 113 to move the plunger 112 upward,the plunger 112 is detached from the through hole 131 of the star-shapedadapter 119, and the exit of the extraction path 114 is opened.Moreover, since the soft ice cream extraction switch 144 is turned onvia the arm 142 by raising the plunger 112, the controller drives thebeater motor 109 to rotate the beater 107.

In this case, the semi-hardened soft ice cream in the cooling cylinder108 is pushed forward, enters the extraction passage 111 from theextraction path 114, and is extracted via the through hole 131 of thestar-shaped adapter 119 of the extraction nozzle 104.

On the other hand, since the connecting arm 138 of the sauce valve 136is engaged in the engagement groove 139 of the plunger 112, the saucevalve 136 rises with the rising of the plunger 112. When the sauce valve136 rises, the guide groove 124 is opened as described above, and thesauce container 154 is connected to the extraction nozzle 104 via thehose 116.

Moreover, since the sauce extraction switch 146 is turned on via the arm143 by raising the sauce valve 136, the controller rotates forward thesauce extraction motor 151. In this case, since the piston 159 pressesthe bottom wall 154B of the sauce container 154, the sauce in the saucecontainer 154 is pushed out of the extraction port 154A, and passesthrough the hose 116 into the extraction nozzle 104.

The sauce having entered the extraction nozzle 104 reaches the annulargroove 123 from the guide groove 124, and is then branched to the leftand right and discharged from the exits 132, 132. In this case, sincethe controller first rotates forward the sauce extraction motor 151 at ahigh speed, and changes the speed to a low speed after a predeterminedperiod, the sauce in the sauce container 154 is quickly discharged fromthe exits 132, 132.

Therefore, since the sauce formed of the strawberry jam is continuouslyadded to the peripheral edge along the flow of the soft ice creamextracted from the extraction passage 111 via the through hole 131 ofthe star-shaped adapter 119, the unique sauce pattern is formed on thesurface of the extracted soft ice cream, the desire for buying isincreased, and the customer can taste the strawberry jam flavor from thestart till the end of eating.

Moreover, since the sauce is not mixed into the mix tank 106, thematerial whose properties are changed by heating sterilization can alsobe used, and the bright appearance and unique flavor of the soft icecream can be provided.

Subsequently, in order to end the extraction, the lever 113 is pushedupward and the plunger 112 is pulled downward. In this case, the plunger112 closes the exit of the extraction path 114, and closely abuts on thethrough hole 131 of the star-shaped adapter 119, so that the soft icecream extraction is stopped. Moreover, since the soft ice creamextraction switch 144 is also turned off via the arm 142, the controllerstops the beater motor 109.

Furthermore, since the sauce valve 136 is also pulled downward with thelowering of the plunger 112, the guide groove 124 in the extractionnozzle 104 is closed, so that the sauce addition is also stopped.Moreover, since the sauce valve 136 closes the guide groove 124, thesauce leak from the exit 132 is also inhibited.

Subsequently, the sauce extraction switch 146 is also turned off via thearm 143, the controller ends the low-speed forward rotation of the sauceextraction motor 151, and then rotates backward the sauce extractionmotor 151 at a high speed for the predetermined period. The backwardrotation period is set as a period for returning the piston 159 to suchan extent that the above-described pilot pressure is applied to thesauce container 154. This prevents an excessive pressure from beingconstantly applied to the sauce container 154. Moreover, since the metalplate 176 is interposed between the sauce container 154 and the innerlid 163, the container is pressed by the piston 159 from behind, so thatthe disadvantage of breakage of the extraction port 154A is alsoprevented.

The volume of the sauce container 154 is gradually reduced by theaddition of sauce, the piston 159 reaches the extraction port 154A, thenthe pusher 177 pushes the sold-out switch 178, and the controller thusdetects that the sauce container 154 is emptied. Subsequently, thecontroller performs a predetermined sold-out display, and additionallyrotates backward the sauce extraction motor 151 at the high speed toreturn the piston 159 to the initial position. The controller detectsthe initial position when the pusher 177 pushes the initial positionswitch 179.

Here, in order to sell the soft ice cream with no sauce added thereto,the connecting arm 138 of the sauce valve 136 is rotated, and moved outof the engagement groove 139 of the plunger 112 to release theengagement. Thereby, even when the lever 113 is pulled downward and theplunger 112 is pushed upward, the sauce valve 136 does not rise, theguide groove 124 is not opened, and therefore the sauce addition is notperformed.

Next, FIGS. 19, 20 show another embodiment of the present invention. Asshown in the plan view of FIG. 20, a circular arc groove 123Asubstantially surrounding the half periphery of the engagement hole 122is formed in the periphery of the engagement hole 122 of the nozzlelower member 118 of the extraction nozzle 104, and the guide groove 124extends sideways from the middle part of the circular arc groove 123A.Moreover, while the star-shaped adapter 119 is engaged in the engagementholes 121, 122 of the extraction nozzle 104, both exits 132, 132 areconnected to the terminal end of the circular arc groove 123A of thenozzle lower member 118.

Furthermore, FIG. 21 shows still another embodiment of the presentinvention, the connection port 127 and recess 126 are not formed in anextraction nozzle 104A in this case, and a guide groove 124A in the caseis connected to the holding hole 135 of the freezer door 103 via a hole140 of the nozzle upper member 117. The connection port 124 is formed inthe holding hole 135, the hose 116 is connected to the port, and thesauce valve 136 vertically moves to open/close the connection port 124of the holding hole 135 in the structure. According to thisconstitution, the structure of the extraction nozzle 104 (104A) issimplified.

Additionally, FIG. 22 shows another embodiment of the sauce container154. In this case, a main body 154C of the sauce container 154 exhibitsa cylindrical shape provided with a smooth inner wall, and an extractionport 154A is formed in the main body 154C. Moreover, a bottom wall 154Bpositioned opposite to the extraction port 154A can move toward theextraction port 154A in a close abutment state on the inner wall of themain body 154C. By using the sauce container 154 to press the bottomwall 154B toward the extraction port 154A by the piston 159,substantially all the sauce in the container can thoroughly beextracted.

Additionally, in the above-described embodiment two exits 132 are formedin the star-shaped adapter 119, but this is not limited, and one orthree or more exits may be formed. Moreover, the sauce is not limited tothe strawberry jam in the embodiment, and blueberry jam, apricot jam,chocolate, and the like are effective.

Possibility of Industrial Utilization

As described above, according to the present invention, even thematerial poor in heat resistance whose properties are changed by theheating sterilization of the liquid soft ice cream mix contained in themix tank and/or the material containing the acid component can be addedto the soft ice cream, and the unique flavor of the material other thanthe soft ice cream mix, such as the strawberry jam and chocolate cansufficiently be tasted. Therefore, the bright appearance and new flavorcan be added to the soft ice cream.

Moreover, according to the present invention, since there are provided:a cooling cylinder for using the stirrer to stir and cool the mix andmanufacture the soft ice cream; the extraction passage for extractingthe soft ice cream from the cooling cylinder; the plunger foropening/closing the extraction passage; the sauce passage for supplyingthe fluid topping sauce to the exit of the extraction passage; the saucecontainer for containing the sauce; the sauce pressurizing/feedingdevice for feeding with pressure the sauce to the sauce passage from thesauce container; and the sauce valve for opening/closing the saucepassage, so that the sauce is supplied to the exit part of theextraction passage through which the soft ice cream taken out of thecooling cylinder passes, and the sauce can be added to the surface alongthe soft ice cream flow.

Thereby, the unique sauce pattern is formed on the surface of theextracted soft ice cream flow, the desire for buying can be increased,and the customer can taste the unique flavor of the sauce along the softice cream flow.

Particularly, since the sauce passage for pressurizing/feeding the sauceto the extraction passage is provided with the sauce valve toopen/close, the sauce passage is closed by the sauce valve in a casewhere no sauce is added, so that the sauce can securely be preventedfrom leaking.

Moreover, according to the present invention, since the above-describedsauce valve of the soft ice cream manufacture apparatus operates withthe opening/closing of the extraction passage by the plunger toopen/close the sauce passage, it is unnecessary to separately operatethe extraction of the soft ice cream and the addition of the sauce, andthe operability is remarkably enhanced.

Furthermore, according to the present invention, since it canadditionally be selected whether the sauce valve operates with theoperation of the plunger or not, in addition to the enhancement of theoperability, no trouble occurs in selling the soft ice cream with nosauce added thereto.

Additionally, according to the present invention, since theabove-described sauce pressurizing/feeding device operates with theopening of the sauce valve to pressurize/feed the sauce to the saucepassage from the sauce container, during the opening of the sauce valveto add the sauce to the soft ice cream, the sauce pressurizing/feedingdevice automatically pressurizes/feeds the sauce to the sauce passage,so that the sauce can remarkably smoothly be supplied to the extractionpassage.

Moreover, in addition to the above-described effect, since the presentinvention can be achieved by using the existing soft ice creammanufacture apparatus, changing the extraction nozzle and adding thesauce supply structure, the general-purpose properties are enhanced.Particularly, since the pressing device pushes the sauce to the saucepassage from the sauce container in the structure, the sauce supply cansecurely be achieved in the simplified structure.

Moreover, according to the present invention, since in theabove-described structure the sauce valve is vertically movablydisposed, closes the sauce passage in the lowered state, and opens thesauce passage by the upward movement, and the connecting arm fordisconnectably connecting the sauce valve to the plunger is disposed,the plunger and sauce valve can be operated together or be disconnectedfrom each other in the remarkably simple structure, so that theproduction cost can be reduced.

Furthermore, according to the present invention, since theabove-described pressing device constantly applies the pilot pressure tothe sauce container, and operates with the opening of the sauce valve toincrease the pressing force, the sauce can quickly be added with theextraction of the soft ice cream. Moreover, when the sauce valve closes,the pressing force is lowered, so that the pressure applied to the saucecontainer is minimized, and the container can be prevented or inhibitedfrom being ruptured.

Additionally, according to the present invention, since theabove-described sauce container is constituted of the main body providedwith the extraction port connected to the sauce passage, and the bottomwall disposed opposite to the extraction port so that the bottom wallcan move toward the extraction port in the main body in the closeabutment state on the inner wall of the main body, and the pressingdevice is constituted to press this bottom wall, the sauce in the saucecontainer can substantially completely be used up, economical efficiencyis enhanced, and the sauce extraction by the pressing device isstabilized.

Moreover, according to the present invention, the above-describedconstitution is provided with the cylinder for charging the saucecontainer, the inner lid rotatably and movably supported to openablyclose the cylinder opening, the notch cut and directed to the movabledirection of the inner lid from the edge of the inner lid on thenon-supported side, and the stopper for stopping the rotation while theinner lid moves to the non-supported side, the extraction port of thesauce container is drawn from the notch, and the pressing device pressesthe bottom wall of the sauce container disposed opposite to theextraction port, so that the inner lid can be moved/rotated while thesauce container extraction port is drawn to open/close the cylinderopening, and the charging/changing operation of the sauce container isremarkably facilitated. Moreover, the stopper inhibits the inner lidmoved to the non-supported side from rotating, and the sauce containercan therefore be held without any problem even when the pressing forceis applied by the pressing device.

What is claimed is:
 1. A soft ice cream manufacture and dispensingapparatus for charging a flow of a cooled and semi-hardened soft fluidice cream mix discharged from a discharge nozzle into a cup togetherwith another fluid material so that the discharge shape is maintained asmuch as possible, the apparatus comprising: a plunger disposed in apassage provided with a discharge nozzle in one end and through whichthe semi-hardened soft ice cream mix passes, said plunger including atip end surface for engagement/disengagement with respect to saiddischarge nozzle to open/close said passage; and an adding device forone of continuously or intermittently adding a fluid materialsubstantially not containing said soft ice cream mix and having afluidity of substantially the same degree as that of said semi-hardenedsoft ice cream mix to the soft ice cream flow passing immediately beforesaid discharge nozzle or through the discharge nozzle, said addingdevice comprising: an addition nozzle for adding the fluid material inthe vicinity of the inner wall surface of the discharge nozzle throughwhich the semi-hardened soft ice cream mix flow passes; a deformablecontainer for containing said fluid material connected to said additionnozzle by a tube; and a pressing member for pressing said container todirectly maintain the fluid material in said tube under pressure at alltimes so as to push out a predetermined amount of said fluid materialthrough the tube to the addition nozzle during all of the time that saiddischarge nozzle is open.
 2. The soft ice cream manufacture apparatusaccording to claim 1 wherein the discharge nozzle further comprises aplurality of addition nozzles.
 3. The soft ice cream manufactureapparatus according to claim 1 wherein the fluid material adding devicecomprises: an addition nozzle formed along the axial direction of theplunger for adding the fluid material in the vicinity of the center ofthe discharge nozzle through which the semi-hardened soft ice cream mixflow passes.
 4. The soft ice cream manufacture apparatus according toclaim 1 wherein the discharge nozzle further comprises a cleaning nozzlefor cleaning the inside of the discharge nozzle by hot water or water.5. A soft ice cream manufacture and dispensing apparatus comprising: acooling cylinder for stirring and cooling a mix by a stirrer tomanufacture a soft ice cream; an extraction passage for extracting thesoft ice cream from the cooling cylinder; a plunger for opening/closingthe extraction passage; a sauce passage for supplying a fluid toppingsauce to the exit part of said extraction passage; a deformable saucecontainer for containing sauce; a sauce pressurizing/feeding device forcontinuously pressing the deformable sauce container feeding the sauceto said sauce passage and pre-pressurizing the sauce in the saucepassage; and a sauce valve operating with said plunger foropening/closing said sauce passage to permit the pressurized sauce toflow to said extraction passage.
 6. The soft ice cream manufactureapparatus according to claim 5 wherein the sauce valve operates with theopening/closing of the extraction passage by the plunger to open/closethe sauce passage.
 7. The soft ice cream manufacture apparatus accordingto claim 6 wherein the sauce value is selectively operated with orwithout the operation of the plunger.
 8. The soft ice cream manufactureapparatus according to claim 5 wherein the sauce pressurizing/feedingdevice operates with the opening of the sauce valve to pressurize/feedthe sauce to the sauce passage from the sauce container.
 9. A soft icecream manufacture and dispensing apparatus for manufacturing a soft icecream, the apparatus comprising: a cooling cylinder provided with anextraction path for extracting said soft ice cream in a front end; anextraction passage provided with the exit of said extraction path formedin an inner wall surface and an extraction nozzle for taking out saidextracted soft ice cream in a lower end; a plunger, vertically movablydisposed in the extraction passage, for closing said extraction nozzlein a lowered state and opening said extraction path exit when movingupward apart from said extraction nozzle; a sauce passage for supplyinga fluid topping sauce to the extraction passage; a deformable saucecontainer for containing sauce; a sauce pressurizing/feeding device forcontinuously pressing the deformable sauce container feeding the sauceto said sauce passage and pre-pressurizing the sauce in said saucepassage; and a sauce valve for opening/closing said sauce passage. 10.The soft ice cream manufacture apparatus according to claim 9 whereinthe sauce valve is vertically movably disposed to close the saucepassage in the lowered state and to open said sauce passage by theupward movement, and a connecting arm for disconnectably connecting thesauce valve to the plunger is disposed.
 11. The soft ice creammanufacture apparatus according to claim 10 wherein the pressing deviceconstantly applies a pilot pressure to the sauce container, operateswith the opening of the sauce valve to increase a pressing force, andlowers the pressing force when said sauce valve closes.
 12. The soft icecream manufacture apparatus according to claim 9 wherein the saucecontainer comprises a main body provided with an extraction portconnected to the sauce passage, and a bottom wall disposed opposite tosaid extraction port so that the bottom wall can move toward saidextraction port in the main body in a close abutment state on the innerwall of said main body, and the pressing device presses the bottom wall.13. A soft ice cream manufacture apparatus for manufacturing a soft icecream, the apparatus comprising: a cooling cylinder provided with anextraction path for extracting said soft ice cream in a front end; anextraction passage provided with the exit of said extraction path formedin an inner wall surface and an extraction nozzle for taking out saidextracted soft ice cream in a lower end; a plunger, vertically movablydisposed in the extraction passage, for closing said extraction nozzlein a lowered state and opening said extraction path exit when movingupward apart from said extraction nozzle; a cylinder for charging thesauce container; an inner lid, rotatably and movably supported, foropenably closing or opening of said cylinder; a notch directed and cutto the movable direction of the inner lid from the edge of the inner lidon a non-supported side; and a stopper for stopping rotation while theinner lid moves to the non-supported side, so that the extraction portof the sauce container is drawn from said notch, and the pressing devicepresses the bottom wall of the sauce container disposed opposite to theextraction port.